Four Joy Dumplings
A traditional Zhejiang dim sum: steamed dumplings with meat filling wrapped in dough, finished with four openings each filled with a distinctly colored ingredient.
Ingredients
Refined white flour (knead with warm water)
500 g
Fresh meat filling
600 g
Green peas (fill into holes)
a pinch
Ham (fill into holes)
a pinch
Egg white (fill into holes)
a pinch
Egg yolk (fill into holes)
a pinch
Chopped shiitake mushroom (fill into holes)
a pinch
Warm water (for dough)
200 g
Instructions
1
Step 1
Add 200 g of warm water to 500 g of flour, knead thoroughly until smooth, then roll into a long cylinder, divide into 40 small pieces, and roll each into a round wrapper.
2
Step 2
Place the meat filling in the center of the wrapper. First, pinch together two opposite edges of the wrapper, then pinch the other two opposite edges, leaving four small holes exposed.
3
Step 3
Fill each of the four holes respectively with green peas, ham, egg white, and egg yolk to create the four-colored raw Four Joy Dumpling.
4
Step 4
Place the raw dumplings in a steamer and steam over high heat for about 8 minutes until cooked through.
